Honey & Soy Pork Belly with Cucumber Salad

Name: Honey & Soy Pork Belly with Cucumber Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: Asian
Ingredients: 2 kg boneless pork belly; 2 Tbsp (30 ml) cornflour; ¼ C (60 ml) water; 1 C (250 ml) Soy sauce; ½ C (125 ml) honey; 2 Tbsp (30 ml) apple cider vinegar; 2 Tbsp (30 ml) gochujang paste; 2 Tbsp (30 ml) sesame oil; 4 cm piece fresh ginger, finely grated; 6 garlic cloves, finely grated; 1 tsp (5 ml) chilli flakes; 1 large spring onion, white part finely sliced, green part reserved for garnish; 3 large bok choy, halved; 200 g tenderstem broccoli; 100 g baby sweetcorn, halved lengthways; 1 red onion, peeled and quartered; drizzle of olive oil; salt and pepper; 2 Tbsp (30 ml) sesame oil; 1 Tbsp (15 ml) fish sauce; 1 Tbsp (15 ml) olive oil; 2 Tbsp (30 ml) lime juice; 1 garlic clove, finely grated; 1 cm piece fresh ginger, finely grated; ½ red onion, finely diced; 1 Tbsp (15 ml) sugar; ½ tsp (2.5 ml) fine salt; 1 small red chilli, finely sliced; 350 g mini cucumbers, roughly chopped; ¼ C (60 ml) finely chopped coriander, plus extra for serving

Honey & Soy Pork Belly with Cucumber Salad

Author: Crush
Prep Time: 20
Cook Time: 60
Total Time: 1 hour 20 minutes
Yield: 6
Category: Main Meals
Method: Air Fryer
Cuisine: Asian

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Description

Crispy, soy-and-honey marinated pork belly served over sticky rice, with a tangy pickled cucumber salad for a perfect balance of savoury and fresh flavours.

Ingredients

Honey & Soy Pork Belly

2 kg boneless pork belly
2 Tbsp (30 ml) cornflour
¼ C (60 ml) water
1 C (250 ml) Soy sauce
½ C (125 ml) honey
2 Tbsp (30 ml) apple cider vinegar
2 Tbsp (30 ml) gochujang paste
2 Tbsp (30 ml) sesame oil
4 cm piece fresh ginger, finely grated
6 garlic cloves, finely grated
1 tsp (5 ml) chilli flakes
1 large spring onion, white part finely sliced, green part reserved for garnish

Grilled Vegetables

3 large bok choy, halved
200 g tenderstem broccoli
100 g baby sweetcorn, halved lengthways
1 red onion, peeled and quartered
drizzle of olive oil

salt and pepper

Cucumber Salad

2 Tbsp (30 ml) sesame oil
1 Tbsp (15 ml) fish sauce
1 Tbsp (15 ml) olive oil
2 Tbsp (30 ml) lime juice
1 garlic clove, finely grated
1 cm piece fresh ginger, finely grated
½ red onion, finely diced
1 Tbsp (15 ml) sugar
½ tsp (2.5 ml) fine salt
1 small red chilli, finely sliced
350 g mini cucumbers, roughly chopped
¼ C (60 ml) finely chopped coriander, plus extra for serving
50 g roasted & salted cashews, roughly chopped

To Serve

600 g sticky rice
reserved green spring onion greens, sliced on the diagonal
3 Tbsp (45 ml) white sesame seeds, lightly toasted

Instructions

Honey & Soy Pork Belly

Pat the pork belly dry with a kitchen towel; gently remove the skin without cutting away the fat, and discard. Use a sharp knife to score the fat of the pork belly. Set the pork aside. Mix the cornflour and water together in a small bowl to form a slurry; place the rest of the ingredients into a pot over medium heat. Once the sauce has started to simmer, add the cornflour slurry and stir continuously until thickened, about 5 minutes. Set the sauce aside to cool slightly before using.

Once cooled, pour the sauce over the pork belly, covering the meat completely on all sides, and then cover and place into the fridge to marinate overnight. Remove the pork from the fridge an hour before cooking to allow it to come to room temperature.

Pork Belly & Grilled Vegetables

Preheat the Instant Vortex Plus Air Fryer Oven to 180 ºC on the Air Fry setting and place the pork belly on the drip tray. Arrange the vegetables on the cooking tray beneath the pork, drizzle with olive oil and season with a pinch of salt and pepper.

Cook for 45 minutes, tossing the vegetables twice during the cooking time. If they need a bit more colour, switch the tray around once the pork belly is done and grill for 5 minutes.

Cucumber Salad

Mix all the ingredients, except the cashews, together in a large bowl. Allow to marinate for 20 minutes. Add the fresh coriander and cashew nuts right before serving.

To Serve

Allow the pork to rest for 10-15 minutes, then slice. Portion the rice into bowls and add a half bok choy to each. Divide broccoli, sweetcorn and red onion between the bowls and add a portion of pork belly to each. Garnish with pickled cucumber salad, spring onion greens and toasted sesame seeds.